Busy-Day
–Cup-Cakes
Ingredients
1⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened
1 egg
1 teaspoon vanilla
3 cups assorted fresh berries
1 recipe Whipped Cream
Method
1.
Preheat oven to 350°F. Grease an 8 x 1½ – inch round cake pan; set
the pan aside.
2.
In a medium mixing bowl combine flour,
sugar, and baking powder. Add milk,
butter, egg, and vanilla. Beat with an
electric mixer on low speed until combined.
Beat on medium speed for 1 minute.
Spread into the prepared pan.
3.
Bake about 30 minutes or until a wooden
toothpick inserted in center comes out clean.
Cool in pan on a wire rack about 30 minutes. Serve warm with berries and, if desired,
Whipped Cream.
Busy-Day Cup-Cakes was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Better Homes and Garden New Cook Book “14th Edition”;
the chapter on Cakes and Frostings; page 174.
Busy-Day Cake
Busy-Day Cup-Cakes
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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